Beef heart

Beef heart is a cut of meat that corresponds to the cardiac muscle of the cow. It is a highly valued ingredient in the traditional cuisine of several countries for its firm texture and intense flavor, ideal for stews, braises, roasts, and grilled preparations.

Beef heart comes from beef, a type of animal protein commonly used in global gastronomy. Its origin is linked to cattle farming, being a byproduct that has gained great prominence in cooking recipes as an economical and nutritious option.

Among its nutritional properties, it stands out for being an excellent source of high-quality protein, iron, zinc, B-complex vitamins (especially B12), and Coenzyme Q10, a natural antioxidant. Furthermore, it is low in saturated fats when prepared properly, making it a very complete and health-beneficial food.

In the Hispanic American sphere, beef heart has several synonyms or alternative names depending on the country, such as: bovine heart, cow heart, or simply heart. In some regions, it may also be referred to as beef offal, although this term is more general and includes other organs.

Ideal for those looking to vary their preparations and make the most of meat cuts, beef heart is a versatile and flavorful ingredient that adds a traditional and nutritious touch to any recipe.